Beetroot Toasts with Goats Cheese and Toasted Pinenuts –For a Delicious and Colourful Lunch or Supper

Preparation

• 1
  Simmer the beetroot in a small pan of boiling water until cooked through and soft. Allow to cool and then peel and chop roughly.
• 2
  Place the beetroot, hummous and horseradish in a food processor and blend, then season to taste with salt and black pepper.
• 3
  Roughly chop the goats cheese.
• 4
  Toast the pine nuts briefly in a dry pan on a low heat, just for a minute or two; be careful, they burn easily!
• 5
  Warm the grill. Cut 4 small thick slices from a sourdough loaf and lightly toast on both sides.
• 6
  Spread the toasts with the beetroot mixture, arrange the pieces of goats cheese on the top and place on an oven tray under the grill until the cheese is melted and bubbling.
• 7
  Meanwhile, make the balsamic dressing. Simmer the balsamic vinegar, honey and orange juice together in a small pan over a low heat, stirring, for about 3 minutes, then remove from the heat.
• 8
  Serve the hot toasts sprinkled with toasted pine nuts, accompanied by watercress and rocket leaves and drizzled with balsamic dressing.